Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan option)

IMG_0743 Top View with Spoon

Earlier this year, I posted my Cooked Flour Frosting recipe and it’s become one of my most popular posts, to date. In fact, it’s #1 when you Google search “cooked flour frosting.” (Thanks to you all for making that happen!) Cooked flour frosting is such a wonderfully magical frosting made from a slurry of milk and flour. Once cooled, this slurry is added to butter and granulated sugar and is beaten until the sugar dissolves and the frosting transforms into a smooth, creamy concoction. Cooked flour frosting is such a great alternative to Swiss Meringue Buttercream. Swiss Meringue Buttercream can have quite a buttery taste which seems to be a point of contention for many. Cooked flour frosting has all the creaminess and smooth richness without that buttery mouthfeel. It is fast becoming one of my favorite frostings!

IMG_0636 Closeup Nutella

Unfortunately, the traditional cooked flour frosting recipe can get tricky towards the end of preparation, as adding the granulated sugar makes it quite finicky. If the butter is just the slightest bit cool or the sugar is not beaten enough, there can be a bit of graininess from the sugar crystals which is a no-no for any frosting. Well, after doing a little research online, I came across some cooked flour frosting recipes where the sugar was incorporated into the slurry as it was being made (whisked into the milk and flour mixture). The heat from cooking the slurry allows the sugar granules to dissolve completely and helps to create a velvety smooth cooked flour frosting every time.

IMG_0747 Cross Section PB Cupcake

I was so excited to try this new method on my own cooked flour frosting recipe, and I am thrilled to tell you that it worked. The result was the creamiest, most satiny cooked flour frosting I have ever made. Not a lump in sight, it all came together so seamlessly and the sugar being dissolved into the slurry produced a more naturally integrated sweetness that the original recipe seemed to lack.

IMG_0732 Cross Section Nutella

I know many of my viewers have tried and loved the original recipe, but please, please do try this new even better version. You will love it as much as I do and you will never go back.

IMG_0633 Top View Frosting & Cupcakes

Below, I’ve included the new recipe with pictures to help guide you in making this even better cooked flour frosting, now one of my favorite frostings, ever. At the bottom of the recipe is a list of flavorings for your cooked flour frosting, too. But don’t stop there.. the flavor add-ins are endless! Have fun experimenting with them. Good luck and happy baking!

Even Better Cooked Flour Frosting

Recipe by: Leelabean (Inspired by: www.southernfood.about.com)
(Yield: About 3 cups, enough to frost a 2-layer 8″ cake)
3 T flour
1/2 c 2% milk*
1/2 c heavy cream*
1 c granulated sugar
1 c unsalted butter, room temperature**
1 t vanilla
1/4 t salt
add-in flavors (see below)

*(You may substitute almond milk, coconut milk, or substitute milk for the heavy cream. Any milk or combination of milks, adding up to 1 c would work, here)

**(If you substitute vegetable shortening for butter, the resulting frosting will hold up excellently in warmer weather, while still remaining light, creamy, and satiny. I have used a 50/50 butter to shortening ratio and ended up with frosting that easily held up in 90ºF east coast weather. It pipes amazingly!)

In a liquid measuring cup, combine the milk and cream. In a small saucepan, pour about 1/4 c of the milk/cream mixture along with the 3 T of flour.

IMG_0599 Initial Frosting Ingredients

Whisk them together and turn the heat on low, slowly starting to cook it. It will begin to thicken.

IMG_0600 Thickened Flour

As it starts to thicken, add the remaining milk/cream mixture as well as the granulated sugar and whisk vigorously to remove any lumps.

IMG_0602 Frosting Ingredients

Continue to whisk until the mixture begins to boil. Then cook for an additional minute, whisking as you cook. The slurry will thicken a bit.

IMG_0604 Slurry, cooking

To ensure a lump free frosting, or if you found that you couldn’t remove all the lumps from your slurry, run your slurry through a sieve.

Take the slurry off the heat and let sit until cool, covered in plastic wrap to prevent any skin from forming. This mixture will be opaque and gelatinous, but will still flow. You may refrigerate it to speed up the process.

IMG_0605 Slurry, Cooled

When the slurry in completely cooled, whip the butter on medium speed, until fluffy.

IMG_0621 Whipped Butter

Add the slurry and salt and continue to beat until combined. Add the vanilla, mix well, and your frosting will be done. Smooth, satiny, perfect… every time.

IMG_0625 Cooked Flour Frosting

Additional flavors (Add these flavorings as a final step, after adding the vanilla extract):

Chocolate Cooked Flour Frosting: Add 3 oz chocolate that has been melted and cooled for every 1 c of frosting. Blend well. (9 oz of chocolate per batch)

Cream Cheese Cooked Flour Frosting: Add 2 oz cream cheese for every 1 c of frosting and beat together. (6 oz cream cheese per batch)

IMG_0664 Cream Cheese Cooked Flour Frosting

Peanut Butter Cooked Flour Frosting: Add 2-3 T peanut butter for every 1 c of frosting. Blend well. (6-9 T per batch)

IMG_0747 Cross Section PB Cupcake

Nutella Cooked Flour Frosting: Add 2-3 T Nutella for every 1 c of frosting. Blend well. (6-9 T per batch)

IMG_0663 Nutella Cooked Flour Frosting

Berry Cooked Flour Frosting: Add 2-3 T berry jam for every 1 c of frosting. Blend well. (6-9 T per batch)

Rose-Cardamom Cooked Flour Frosting: Add 3/4 t ground cardamom and 1/2 t rose essence per batch. Blend well.

Vanilla Cinnamon Cooked Flour Frosting: Steep 1 cinnamon stick with milk/cream by bringing to a gentle simmer for about 5 minutes. Let cool, remove cinnamon stick and use milk/cream as the recipe instructs. When blending the flour mixture with the butter, add 1 t vanilla extract and 1 t ground cinnamon. Blend well.

IMG_2221 Top View Cupcake

Vegan Cooked Flour Frosting: Replace milk and heavy cream in the recipe with an equal amount (1 cup) of any non-dairy milk. Increase the sugar to 1 1/2 cups. Replace the butter with vegetable shortening (like Crisco).  Add flavorings as suggested above. You can increase the sweetness of this frosting by adding maple syrup one tablespoon at a time to the finished frosting and mixing well to incorporate. (shown below: Chocolate Vegan Cooked Flour Frosting)

IMG_3877 Vegan Cooked Flour Frosting

Chocolate Chip Cookie Dough Cooked Flour Frosting: Substitute light or dark brown sugar for the granulated sugar in the recipe. Proceed with recipe as usual and fold in 1 c mini chocolate chips after butter has been incorporated into the frosting. 

IMG_3973 Close Up Cross Section

Sweetly ♥ Yours,



  1. […] for the frosting I dont like a lot of super sweetness, but it has to be delicious , so I went with Even Better Cooked Flour Frosting from Leela Bean […]

  2. […] start with, I made a 9inch chocolate chiffon cake, halved it horizontally and used chocolate heritage frosting to sandwich the layers. After that, I cut a bit from either side of the cake and used it to make […]

  3. […] a cake, piping cupcakes or even cake borders and decorations. I used a version of this recipe from Leelabean Bakes (she also offers a lot of variation […]

  4. Stephanie says:

    Hiya, this is my go-to recipe for icing, but I changed it a tiny bit. I am not sure how my changes affected it. I use 5 tablespoons of flour, and I whisk it together with the sugar before I add the milk and cream. I tried doing it the way the recipe says first, but I ended up with lumps of flour. I guess I am not strong enough to get them all out! =) I (and my husband) adore this recipe, though. Thank you so much for sharing!

    • Leelabean says:

      Thanks for the tip. I cannot wait to try it when I make this frosting. Any tips to bring about a lump-free frosting are great tips!

  5. Danielle says:

    I’ve made this buttercream recipe a couple of times and love it. I’m used to make Swiss Meringue Buttercream and while it’s great to ice and decorate I never ‘loved’ the slight greasy aftertaste on my tongue that I used to get eating SMB. I’m going to convert to this recipe for my cakes and I am wondering what is like to colour? Also could you freeze cakes that have been iced in this?

  6. jaky says:

    Hi would it be possible to substitute the heavy cream for whipping cream? Thats all I have available right now and I really want to try this recipe… thanks in advance!!

  7. My Geisha says:

    This is my favorite cake frosting, as I sat and read other peoples reviews of this fabulous recipe I wondered if anyone ever added dulce de leche to it instead of all the other suggestions ( I plan to try them all at some point). Just a thought! I will have to give it a try next time I bake my favorite chocolate cake.

  8. Susan says:

    Tried this today. It turned out perfectly! (Lots of whisking, while slowly increasing the heat). I tried the Nutella flavor and can not wait to try the chocolate chip cookie dough. Thank you so much for the recipe!

  9. Terry says:

    I will try this recipe later this afternoon, but was just thinking beforehand: regarding the milks used, I can’t help but wonder if by using milks of varying fat content, would that affect the ‘roux / slurry’ outcome? When making a roux for a gravy or sauce, it takes the right ratios of flour and fat being cooked together for it to thicken in the pan before adding said liquid(s). I guess I’m just wondering if using a lower fat milk (say – soy milk or almond milk) instead of a 2%-heavy cream blend, would that have any effect?

    (Can you imagine what full-on coconut milk from the can would be like???…wow!)

    • Leelabean says:

      I totally agree. Less fatty milks or creams will create a thinner slurry. I would love to see how replacing the milk and cream with a can of coconut milk will come out! Sounds absolutely delicious!

  10. […] (mine were done at 17 minutes). Recipe for feather light frosting:   I used this recipe from http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/  and adapted it so it would taste more like vanilla. I also didn’t add any heavy cream.   […]

  11. bonnie says:

    Texture was nice and smooth. Taste was kind of bland to me, so I frosted half of the cupcakes with plain white and flavored the other half with chocolate. The people who receive them can decide which they like better.

  12. […] (Adapted from http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/) […]

  13. […] ngredients for the airy, flour frosting (I used it to fill and frost two of my cakes) Adapted from http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/   1 and 1/2 cup of milk 4 and 1/2 tbsp of plain flour 1 and 1/2 cup of sugar 1/2 cup to 1 and 1/2 […]

  14. […] plastic forks and plates, and cheap paper napkins. So I made one. With this recipe. And I used this for the frosting (I made the peanut butter version and it was […]

  15. leslieb says:

    Thank you for the recipe! THe first time I ever tried flour frosting (old method of creaming butter and sugar) – it worked! The 2nd time, I tried it and it failed – grainy.
    I tried your method two times and have not been successful. It is always grainy and not light and fluffy. This last time I had put the cream/sugar mixture in the fridge overnight, let it warm up on my counter for the morning, but, sorry to say, it did not work. Should the cream mixture be room temperature ? I am thinking it was a little too cool. I had left my butter out for quite a while and it was room temperature. It tastes great, but is a little grainy and not fluffy at all. Thank you for the pictures. I did get the cream mixture right, using your pictures. Maybe I will try again!

  16. Eleasa says:

    I don’t usually leave comments on blogs, but I just wanted to say that this is a fabulous (and incredibly versatile) recipe! I’ve made this 3 times now for very different flavors (coconut, lemon, and spiced rum) and all 3 have been amazing. Thank you!

  17. audrey says:

    I just made this recipe and so far, so good. It’s perfectly sweet, light, and fluffy. It’s a bit softer than most frostings, but sacrificing stiffness for a less cloyingly sweet frosting is SO worth it. I made it plain (just added about a tsp of vanilla extract) and it tastes exactly like a sugar cookie to my boyfriend and I. Hopefully, this is a good thing to the people I serve it to! (A side note: I’ve had major trouble making these type of cooked flour frostings in the past; I’m an experienced baker, followed the directions exactly, and the frosting curdled every time. THIS recipe hasn’t done that. I just put it in the fridge to rest overnight, so it will really be put to the test!)

  18. sabrina says:

    Hi, This recipe looks yummy and I can’t wait to try it! Has anyone used this frosting under fondant/Sugarpaste? I was hoping to use it to cover a birthday cake before putting the fondant on.

  19. […] chocolate cupcake.  So my next search was for “cooked flour frosting”, which landed me here.  I used this recipe, substituting the milk and cream for unsweetened coconut milk.  This recipe […]

  20. Brenda says:

    Not sure what I did. I have to say that the taste was fabulous! But I had lumps. 🙁 Not sure if perhaps I cooked the flour/milk combo too long (or too high?) before I added the remaining milk? I know I was getting lumps as I was adding the remaining milk/cream & the sugar. I did pass the slurry through a fine mesh strainer before cooling. I also wondered if it was from when I whipped the HR shortening & butter (I sometimes get that when I make my American BC.)
    Texture was like cool whip. Is it supposed to be like that? Your picture looks like buttercream.

    • Leelabean says:

      Brenda, was your butter or flour mixture cold when you whipped it in? Sometimes lumps will form when you are mixing in cold ingredients with room temperature ones…

  21. Lea says:

    Haven’t tried the recipe yet, but I was wondering if berry puree will work for this frosting? Can’t wait to try out the frosting!

    • Leelabean says:

      I would start with 2 T of fruit puree and go from there (added in at the very end). I’m thinking it would taste amazing! Good luck!

  22. Mara says:

    Cannot wait to try… Question: what advice would you have to possibly make this taste like cookie dough??? Thought I would pick a bakers brain!! Thanks

    • Leelabean says:

      Cookie Dough flavor sounds just mouth-watering! I would make the frosting with light brown sugar instead of granulated white sugar and then throw in some mini chocolate chips at the very end..! Or make up some cookie dough and break it into pea-size morsels and fold it into your frosting at the end… Ooh, now you’ve got me super excited to try this! You may be seeing a post on this very soon! Good luck! Let me know how it goes…

    • Mara says:

      I tried the cookie dough variation last night…. AMAZING!!!! I tasted it when I removed it from the heat and I decided to add in almost an extra 1/4c brown sugar to really kick it up….. Whisked the brains out of it and let it cool… It was amazing and perfect!!! You have to try it!!!

    • Leelabean says:

      Omg, Mara! I am so excited!! And so glad you tried it! 🙂 thank you so much for letting us know how it went! I am definitly trying it and then I’ll be adding it to the post! Yummmmm! My mouth is watering!

  23. Brenda says:

    Will GF flour work in this recipe? Trying to find something to use to make a bday cake for a kiddo @ church who has been diagnosed with a whammy of allergies. He can’t have wheat, corn (so my usual American Buttercream is out because of the cornstarch in the PS!) or soy.

    Brenda 🙂

    • Leelabean says:

      Brenda, I am assuming GF flour will work, though I have never tried it. If you do try it, let me know how it comes out. It would be great to be able to have a GF version of this frosting!

    • Kathy says:

      I have made a gf version of this using 1/3 cup of sweet rice flour (glutinous rice flour) in place of the 3 T. of flour. It worked great. In fact I am making it again today for my great niece who is gf.

    • Brenda says:

      Thanks Kathy!

      I’m going to try this with GF AP flour. Will let you know how it turns out.
      Just to be sure – this is using a double boiler? Not in the saucepan over direct heat, correct?

  24. pink kimono says:

    This is my second “cooked flour” frosting and I love the fact it is lighter and erring towards the “chinese” frosting you get in shops – no butter taste and light like a swiss meringue. I’ve been using caster sugar because I’ve run out of normal granulated (and hopefully when it melts, who cares?) but for some reason it does seem to look separated/slightly wet compared to frosting. I mixed the flour in completely but when it cooked it lumped up like the picture and never regained smoothness when I added the sugar and milk to boil it. Sieved most of the flour out! Any ideas?

    • Leelabean says:

      Pink Kimono,
      I am fairly sure the caster sugar has nothing to do with your clumping problem. How do you incorporate the flour? Do you whisk it in? Or do you use a spoon? Whisking is very important. Additionally, make sure to add the ingredients in the order instructed in the directions. Any deviations from the recipe may bring about a messy result.
      Good luck!

  25. francine says:

    Can brown sugar be subbed successfully for granulated for a caramel flavour?

  26. Caroline says:

    How many cupcakes will this amount frost? I need to bake 168 cupcakes (x the six Fridays of Lent) and am looking for an idea of how much of the ingredients I need.

  27. Kimberly Newman says:

    Love your cooked frosting!!! It was so silky! But when I baked the red velvet cake it sunk in just a bit. Any suggestions? Red velvet is one cake that I have a terrible time baking.

    • Leelabean says:

      Hi Kimberly.
      I am so glad you loved the frosting!
      There are a few reasons your cake may have fallen during baking:
      1. Your oven may not be as hot as you think you are setting it. I like to keep a separate oven thermometer in my oven to makr sure my oven is at the temperature that I need it to be at. 2. Over-aerating your batter, can lead to an excess of air in your batter which will escape and leave you with a fallen cake once baked. Make sure you are mixing only as much as the recipe calls for.
      3. Your leavening agents may be old and expired, thus rendering them useless. Make sure you have fresh leavening agents while baking to provide good rise to your baked goods.
      I hope these suggestions offer some help with your red velvet baking endeavours. 🙂
      Happy Baking!

  28. Kathy says:

    I love the revised method. Ever the experimenter, I used coffee instead of milk and cream and added a touch of cocoa to get a wonderful mocha java frosting that goes well with chocolate cake and pecans.

  29. nadiah says:

    Hello. I have tried this recipe for the second time without using any substitutions but i still failed. I’m wondering if it’s the milk i used or if there’s a need for a specific type of flour. I used plain flour and HL (hi-low) milk. I did it right until i add the rest of the cream/milk mixture. My slurry does not thicken even after boiling and it appears greyish. I’m wondering if it’s because of the flour since i tend to have a lot of lumps. Hopefully someone can help me out here i really want to try this recipe because i dont have much of a sweet tooth.

    • Cheyene says:

      nadiah, it really doesn’t matter what kind of milk you use. I seems that the heat wasn’t right for the mixture to turn out the way it did. Mixing it constantly will help this. If you are cooking it to fast it will have lumps in it. Also if you mix the milk and the flour first before you start to heat up the mixture it will not have any lumps in it. Starting with cold milk and the flour mixed in will help make the mixture smooth. whisk it constantly.

  30. Julie says:

    I used Robin Hood blended flour (mostly used for lump free sauces and gravies) and it turned out perfectly. I did not need to run it through a sieve. Great recipe. I used salt water taffy flavoring for a childs birthday cake and it was amazing.

  31. Sparkels says:

    Hi, I would like to know what kind of flour was used? I looked through all the comments before I asked. Thank you

  32. Despina says:

    Hi, I just made this recipe. I only made half batch, because I was so disappointed from the other frosting recipes I’ve tried till now. Well, now I’m really sorry, because I didn’t doubled the recipe. I have never tasted something so delicious on a cupcake. Thank you very much for this glorious taste. Greetings from Greece:))

  33. Arinola says:

    Hi I just wonder if you can freeze the frosting. If so, then for how long. I am one to do things in advance.

    • Leelabean says:

      I am not sure if you can freeze the frosting as I have never done this before. I am not sure if freezing will alter the consistency of this frosting. I have, however, made the flour mixture up to three days in advance and kept it in the refrigerator until I was ready to make the rest of the frosting. It kept great and the frosting was perfect. If you do try freezing the frosting, I’d love to know how it turned out!
      Happy Baking!

    • Lynn says:

      I, too, wonder if you can freeze the frosting for about a week? I am 62 yrs. old and my mother always used this recipe for red cake. Cream cheese is way too heavy and sweet. This frosting is the only one I have ever or will ever use. It’s so light and creamy and not so sickenly sweet.

  34. Emily says:

    Just made this frosting. As a cake decorator I usually use a Swiss meringue buttercream as I find most adults prefer tho to an icing sugar variety and it covers a cake so smoothly. I just made this recipe and it is a prefect balance of the two with a wonderful whipped cream like texture and delicious flavour.
    If anyone had problems with it separating you may just need to warm you mixture up a but and then beat again at high speed. You can sit your mixing bowl in warm water for 30 seconds. Remove and beat. Repeat until smooth and fluffy.

    Thanks for the great recipe!

  35. Mary Lynn says:

    The vanilla flavor cooked flour frosting is THE best frosting for red velvet cake. The first time I ever tasted this frosting was when my mother made her first red velvet cake. Most red velvet cake recipes call for cream cheese frosting but it overpowers the subtle flavors of the cake. This frosting is perfect for that cake. I do appreciate your method of incorporating the sugar into the cooked flour. My cooked flour frosting has had that grainy problem in the past so I’m glad to have a solution!

  36. April says:

    I’ve made this three times now and love it. The first two were perfect, even for decorating, but this last time it separated (similar to what would happen with the original recipe for me.) still tastes great, but looks awful. I live in Spain and feel like the butter here is a different consistency- creamier I think. Could that cause the separation? Any other suggestions? (I have pics if that would help!)

  37. Melanie Waterbury says:

    Don’t know if I maybe didn’t cook it long enough to thicken enough but I had to add confectioners sugar to my final product by way of fixing the consistency problem. I was able to save it that way! Definitely will try this again, and hopefully get it right next time!

  38. jackie says:

    I loved it! Thank you for sharing! Ive read a comment about the cream cheese variation, how long does that one last?

  39. Arinola says:

    I meant I had a bit of buttercream left and it curdled the next day

  40. Arinola says:

    I am pleased as punch. This recipe is awesome actually words can’t describe how pleased I am. It is an easy recipe to follow. I made the slurry the night before and completed the buttercream in the morning. I tasted it and it was delicious . Even my son who has a sweet tooth loved it. Thank you gir this brilliant creation.

  41. arinola says:

    I have been searching for a not too sweet frosting, and came across your recipe, I have just made the slurry mix, its not thick like your picture, I have put it in the fridge and fingers crossed hope it works. I am frosting some cupcakes in the morning for breast cancer awareness at work. I hope it turns out well. I will keep you posted..

  42. Cristina says:

    Hi, I’ve been looking for a way to vary the flavors of this frosting (it’s my favorite). Thank you for all of the brilliant ideas. I have one question: I’m going to try adding marshmallow fluff to this to top a spiced sweet potato cupcake. I’m thinking of adding the fluff after adding the cooled flour mixture. Do you think this will work?

    • Leelabean says:

      Marshmallow fluff added to the finished frosting should work just fine! I am curious to see how this turns out. Sounds like it could be absolutely delicious!
      Good luck!

  43. rubygirl says:

    Just made this using 2 to-go chocolate silk jif tubs equalling 3 oz as an additive . Also used splenda instead of granulated sugar and since I didn’t have unsalted butter I used 50/50 blue bonnet light and crisco. It turned out very light and fluffy. And it tastes almost like a peanut butter cup. I may use this on cupcakes that are stuffed with peanut butter cups.

  44. Lisa B says:

    how is this icing stored? does it need refrigeration after it’s piped onto cupcakes? Can’t wait to try it!

  45. […] is going on day three and was even left cut and uncovered for a day. The frosting is adapted from a cooked flour frosting recipe by Leelabean Bakes. This is probably the hardest part of the recipe, since there are some extra […]

  46. Marni says:

    I adapted your recipe (with mention, of course!) to make a spiced brown butter frosting for a chocolate pumpkin cake. It was amazing! Thanks for sharing.
    You can find it here:

    • Leelabean says:

      Thank you so much! I’m so happy you love the frosting and I cannot wait to try out your awesome version. Your cake looks heavenly. So good, in fact, that I may make it for my son’s birthday party later this month!
      Happy Baking!

  47. […] This is my second recipe using cooked flour frosting. It’s my favorite frosting right now. It’s so good; I had to make a separate blog post about it. This spiced brown butter cooked flour frosting is light, creamy and not too sweet. It has a depth of flavor lacking in most frosting that contains just  butter and tons of sugar.  This is a little harder to make than an American buttercream, but much easier than a French or Swiss buttercream. You won’t have to deal with egg whites, yolks or sugar syrups. I adapted this recipe from the popular “Even Better! Cooked Flour Frosting” by Leelabean Bakes. […]

    • Arinola says:

      Can I use single cream instead of double cream. I had some cream left over and put the rest in the fridge. I took it out the next day and it looked curdled.. can you shed some light on this. Thanks

    • Leelabean says:

      I am not sure why the frosting curdled. It is always good to bring it back to room temperature and re-whip before using it. Did you try to do this?
      Also, single cream should not be a problem in this recipe!
      Happy Baking!

  48. joan dredge says:

    Ok, I guess I’m obsessed with this frosting!
    Have you ever tried stopping at the cool down period and refrigerate mixture for one or 2 days. Probably bring to room temperature before whipping with butter?
    I would like to do cupcakes camping in our motor home with minimal fuss. I’ll make cupcakes at home then freeze.

    • Leelabean says:

      Hey Joan!
      I, too am obsessed with this frosting! And yes, I have refrigerated the mixture after cooking for 2 days and then dumped it in with the whipped butter for an amazing result!
      Good luck!

  49. Aireen says:

    Hi, thanks for this wonderful recipe. Tried it with chocolate flavour and it was awesome!

    I used granulated sugar on my first attempt(which is very successful). Me and my family enjoyed this so much that I’m planning to use this recipe forever.

    However, I have 2 packs of powdered sugar (used to be my old buttercream frosting ingredient), which I don’t want to go to waste. May I ask if I can substitute powdered sugar with granulated sugar in this recipe? Thanks again and more power!

    • Leelabean says:


      I am not sure how the powdered sugar substitution would work in this recipe. Powdered sugar contains sugar and cornstarch, so it doesn’t seem like it would be a problem, though I can’t be 100% certain. If you do try it, I’d love to hear how it comes out. Good luck and happy baking!

  50. […] cream cheese frosting to top the little treats off with. I got the recipe for the frosting over at Leelabean Bakes. I’ll list the recipe below with the one change I made but you should head over to Leelabean […]

  51. Jemma says:

    Hi there,
    I’ve just come across your recipe whilst looking for no-melt icings. Very exciting! My question is for the most stable no-melt icing should I use all shortening? or a combo of shortening and butter. It gets really hot in Australia and I need my cupcakes to withstand the heat 🙂

    • Leelabean says:

      As I have stated in my note in the recipe above, this frosting will keep well with a 1:1 ratio of shortening to butter.
      You can make it with 100% shortening, however you will sacrifice flavor.
      Good luck!

  52. Misty says:

    Can I frost a cake with this a day before serving? Does the frosting have a need for refrigeration? My daughter is entering a baking contest and wants to use this icing, but we are not sure it will hold up?

    • Leelabean says:

      This frosting can be left out for up to 4-5 days at room temperature. You can absolutely frost a day before serving. If you use half shortening, half butter as I have stated in a note in the above recipe, it will hold up well in hot, summer weather. Good luck to your daughter! 🙂

  53. Farah says:

    Hi, I’m probably not one with a sweet tooth, but I actually found the original version very sweet. So, in order not to have to waste such a wonderfully luscious frosting, I whipped in a few tablespoons of melted dark chocolate. Do you think I could halve the amount of sugar in the original recipe and still produce the same fluffy result? Thanks.

    • Leelabean says:

      Hi Farah!
      I would reduce the sugar by 1/4 c rather than halve the amount, thereby using 3/4 c sugar to get a less sweet result. This should produce the results you are looking for. Don’t forget to add the salt, as that balances the sweetness of the frosting! Good luck!

  54. joan says:

    Turned out great on first attempt. Made a wonderful Lemoncello frosting.
    I’m one of the few people who would like a little sweeter.
    Could I add extra sugar without changing the other ingredients?

    Also I would love to make this as a burnt sugar frosting. Would I add the burnt sugar syrup with the flour/milk mixture and then heat to a boil, or add to creamed butter when I add milk mixture.

    • Leelabean says:

      Hi Joan.
      You can definitely add up to 1/2 c extra of sugar and proceed as the directions instruct if you want a sweeter frosting.
      Also, if you are going to try the burnt sugar variation, I would add the burnt sugar syrup to the creamed butter. Good luck! I would love to know how it turns out!
      Happy Baking!

    • joan dredge says:

      The burnt sugar frosting Tasted wonderful. It was my first attempt at the burnt sugar. I should have reduced it more after adding the water. I put 1/3 cup of the liquid in the butter/Crisco cream. It made the frosting to thin, even with 1/2 box powdered sugar. I could pipe the frosting, but it never really set.
      Put it on spice/walnet cupcakes, adding the other half burnt sugar in the cake. Tasted like my grandma’s cakes!
      Next time I’m going add the reduced burnt sugar in the milk/sugar/mix and add a touch more flour.
      I am so happy to have found your recipe. Will be fun playing with flavors!

  55. Bless says:

    Thanks so much for this recipe. Gonna give it a go this weekend!

    One quick question, can I use margerine i.e Stork instead of butter in this recipe?

  56. […] too sweet – next time, I would be keen to try this cooked flour buttercream recipe or this one which look like they’d suit my palate […]

  57. Naomi says:

    what does the T stand for in the ingredients list?

  58. Maridel Pacleb says:

    Since I tried it and successfully made it for my cupcakes, it has been my favorite frosting ever! I have made so many variations that my kids and family love it so much that they even join me and having so much fun frosting the cupcakes… Thanks for sharing this wonderful recipe… Now I have my own cupcake home business here in Manila, Philippines!… 🙂

  59. teri says:

    My mixer died! Will a whip work for this?

  60. Judy P says:

    19th August 2013
    Just made this frosting for an Adult Birthday cake and it is just fantastic and worked beautifully first time. Thank you so much for posting it …..cheers will be using it again.

  61. Linette says:

    Just made this for the first time. Came out perfectly, VERY yummy and fluffy. Not gritty like traditional butter cream! It’s going to make me look like a star!

    A 1/2 recipe iced 15 cupcakes thinly. I am not a huge icing fan so I don’t gob it on as seems to be the current trend. If you are an icing gobber, you’d need a full recipe at least. If you like your icing piled higher and deeper go for 1 1/2 recipes for a dozen large cupcakes.

  62. Nancy says:

    I’ve used this recipe as a filling for cupcakes – kids (and adults) love it! Thanks for the flavor variations.

  63. roky says:

    Thank you sooo much your frosting is the ideal frosting between every frosting i have ever tried. Not too sweet not too greasy. I just loved it and i am glad that you share the recipe.
    I just wonder how long can i keep the frosting in room temp.

    • roky says:

      Another question do you think if i substitute the butter with crisco it would stand better

    • Leelabean says:

      Thanks! With the exception of the cream cheese-flavored frosting, which needs to be refrigerated, this cooked flour frosting should last 4-5 days at room temperature. If you would rather refrigerate it, do so, and take it out about 1/2 hour before you intend to eat it.
      And yes, substituting 1/2 butter with the same amount of Crisco will produce a more stable frosting at warmer temperatures. But you probably don’t want to substitute all of the butter with Crisco. The results won’t have that rich, buttery taste but will likely be quite greasy.
      Good luck!

  64. Sasha says:

    Hi, I just want to say thank you for the recipe. This is really delicious, not to sweet, and taste very custardy.
    My variations from the recipes is chocolate frosting by adding 1/3 cup of cocoa powder to the flour mixture and 1/3 cup melted and cooled bittersweet baking chocolate. It is so awesome!
    Another variation that is in the fridge right now is maple cream cheese buttercream by increasing the flour to be 4 tbsp; replacing 1/2 cup milk -> 1/3 cup maple syrup; and reducing 1 cup of sugar -> 2/3 cup. I cooked the flour mixture until it become very thick. I also change the butter instead of 1 cup into 1/2 cup (1 stick) + 10 oz cream cheese. The taste was heavenly! It cover the cake really well, though I need to put it to the fridge a bit before making decorations.

    Thank you so much for the recipe. I will use this VERY often.

    • Sasha says:

      Oh, another additional changes that is more due to the situation; I use melted vanilla ice cream instead of heavy cream when making the cream cheese version one, because I forgot to buy the cream =P. Seems like it works just fine.

    • Leelabean says:

      I am so glad you love this recipe! And thanks for the flavor suggestions.. I’ve got to try them out!

  65. Tom says:

    Thanks for a fantastic recipe. Made this today as a pre-fondant frosting for my sisters wedding cake. Velvety, smooth, and definitely not as sickly as buttercream frosting can sometimes be. Love it!

  66. Michelle says:

    I rarely leave comments on blogs but after trying this recipe I had. It is DELICIOUS. I have a small cupcake business and I am always experminting with different types of frosting – tradional, meringues etc. I tried this cooked flour frosting a few years ago and it was a complete disaster and even still the taste was very good. I gave up on trying to make this frosting until I saw this post. I made this frosting last night and all I can say is …It’s like a cloud of wonderfulness in your mouth! This will now be my go to frosting for my Cookies N Cream cupcakes and most definetley my Red Velvet.

    • Leelabean says:

      Thank you for the kind words. I am so glad you love this frosting as much as I do. It has become my favorite, as not only are its taste and texture amazing, but the variety of flavors you can create from it are endless. 🙂
      Wishing you continued Happy Baking!

  67. Sasha says:

    How well does it do when piped? It looks rather soft/gooey, I need it to be somewhat stiff for decorating purposes.

    • Leelabean says:

      Sasha, It works well when piped. I haven’t had any trouble piping this frosting. It sets up well in the fridge too. But you could always add some powdered sugar to the finished frosting to give it more hold.

    • Leelabean says:

      If you see my updated note above (just below the ingredients section), you will see that substituting vegetable shortening for butter in a 50/50 ratio worked well for me recently when I had to make a cake for an outdoor birthday party. The temps were in the 90’s and I was able to pipe decorations and the cake was perfect throughout the party. Happy Baking!

  68. Humi says:

    Absolutely delicious. Gonna try it.

  69. I have been wanting to try cooked flour frosting for awhile, so now I will try this version! I do love Italian buttercream though and have never found it to be too buttery.

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